These brownies are simple to make and have all the qualities you want in a brownie. They’re rich, fudgy, moist, and chocolatey, yet are vegan friendly, gluten free, and naturally sweetened!
If there’s one treat I’m always in the mood for, it’s brownies. Although I love chocolate, I’m pretty particular about the form in which I enjoy it. I’m not too big of a candy lover, so I can usually pass on truffles and candy bars, but I do love me some chocolate cake and fudgy brownies! Chocolate cake has been fairly simple to recreate with healthier ingredients, but I’ve had a tough time making a good vegan-friendly brownie, especially a fudgy one. Fudgy brownies typically rely on the help of several eggs/egg yolks and a high fat content. To give these brownies extra fudginess, I used oat flour, which has a nice chewy texture, instead of all-purpose and coconut oil for the fat (although butter also works.) I also added a nice handful of chocolate chips so there are melty chocolate pockets in each bite! 😋 I tested these half a dozen times at least, trying different flours, sugars, etc. to figure out the right combo. Without the use of eggs, it was tricky to get these to hold together with certain ingredients. They did not turn out well using melted chocolate, so I opted for cocoa powder instead, and they also did not firm up with regular or brown sugar, although the end product was like unset fudge and was SO good eaten with a spoon! They actually worked quite well with coconut sugar though, the only problem being they were a bit more cakey than I like, so I just needed to watch them in the oven and take them out as soon as they were done…you don’t want to over bake these. I thought to combine coconut and brown sugar to hopefully get a texture in between raw fudge and cakey and was pleasantly surprised with the results! Substituting a little of the coconut sugar with brown sugar added in the fudginess that I love in a brownie, so if you’re a fellow gooey brownie lover, see the recipe notes for more info on that hack! All in all, I’m super happy with the way these turned out! And to think it only took a couple bags of coconut sugar, a tub of cocoa powder, and half a container of oats to finally create the perfect gluten-free and vegan friendly FUDGY brownie! Enjoy, friends! 🤗
- ⅔ cup coconut oil or butter, melted (use refined coconut oil for less coconut flavor)
- 2 cups coconut sugar* (I don't recommend subbing with a different sweetener; see notes)
- ⅔ cup brewed coffee or water
- 2 teaspoons pure vanilla extract
- 1½ cups oat flour** (use certified gluten free oat flour if necessary)
- ½ cup unsweetened cocoa powder
- 3 tablespoons tapioca flour (Don't omit! This acts as a binder)
- ½ teaspoon salt
- ½ cup chocolate chips or roughly chopped chocolate pieces (use dairy-free if needed)
- Preheat oven to 350ºF. Grease an 8x8 or 9x9 pan or line with parchment paper and set aside.
- In a large bowl, stir together melted oil/butter and coconut sugar. Add half of the coffee/water and vanilla extract, stirring until well combined. Add oat flour, cocoa powder, tapioca flour and salt, mixing just until incorporated. Stir in remaining coffee/water and chocolate chips.
- Pour batter into prepared pan and place into preheated oven. Bake for 25–35 minutes, just until center of brownies are set and toothpick inserted near the center comes out with only a few moist crumbs (may take longer, but be careful not to over bake. Time can vary depending on your oven). Remove pan from the oven and let cool completely before slicing. They will firm up and set as they cool. Makes 12–16 bars, depending on how large you slice them.
**oat flour can be made by finely grinding whole rolled oats in a coffee grinder or food processor. Should be ground finely; more powdery than coarse. Measure flour after grinding, not the oats before grinding.